NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.25 tsp sea salt

0.25 tsp dried oregano

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp ground cumin

1.5 oz dry macaroni pasta

1.5 tsp light butter

1 tsp minced garlic

1 tsp honey

2 tbsp chipotle hot sauce

0.25 tsp onion powder

2 tbsp fat-free evaporated milk

1 tbsp light cream cheese

1 tbsp low-fat shredded cheddar cheese

1 tsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and place in a bowl. Toss thoroughly with the sea salt, oregano, half of the smoked paprika, half of the garlic powder, and the cumin.

• 2

  Bring a small pot of salted water to a boil. Add the macaroni and cook for 8-9 minutes until al dente. Drain and set aside.

• 3

  Heat a non-stick skillet over medium heat with 1 teaspoon of light butter. Add the chicken cubes and cook for 4-5 minutes per side until golden and cooked through.

• 4

  Reduce the skillet heat to low. Stir in the honey, 1 tablespoon of chipotle hot sauce, and the minced garlic. Toss the chicken until it is evenly coated in a sticky glaze, then remove from the pan.

• 5

  In the same skillet over low heat, add the remaining 0.5 teaspoon of butter, onion powder, the rest of the garlic powder, and the remaining smoked paprika. Toast for 30 seconds.

• 6

  Whisk in the evaporated milk, light cream cheese, and the remaining 1 tablespoon of chipotle sauce. Stir constantly until the sauce is smooth and simmering.

• 7

  Fold in the shredded cheddar cheese until melted and silky. Add the cooked macaroni to the sauce and toss until every noodle is coated.

• 8

  Plate the smoky mac and cheese and top with the honey chipotle chicken. Garnish with fresh parsley before serving.